These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

Ghee is one of the best fats for your mind and body. And this ghee with aromatic spices is wonderful for cooking in rice dishes, drizzled over oats or a warm fruit compote, in a brown-butter cake or even in an upside down cake. And it’s a snap to make!

Ingredients

1 TablespoonBlack Tellicherry Peppercorns, Whole

1 TablespoonCardamom, Whole

1 TablespoonFennel Seeds, Whole

1 teaspoonCloves, Whole

1 TablespoonCaraway Seeds, Whole

8 ounces, weightOrganic Butter, Salted Or Unsalted

1 stickCinnamon, 3-4 In. Long Stick

Preparation

1. In a mortar and pestle, lightly crush the peppercorns, cardamom, and fennel. Keep the other spices (cloves and caraway seeds) whole.
2. In the same pan that you will use to make ghee, add all the spices, crushed and whole, and turn on the heat to low. Gently dry-roast the spices until they are aromatic. This will happen within a minute so keep an eye on things or you’ll have burnt-tasting spiced ghee. If you are distracted or short on time, skip this step and add the spices and butter together to the pan. Un-roasted spices will affect the final flavour far less than burnt spices!
3. Add the butter, turn the heat up to medium-low and let the butter melt completely.
4. Turn the heat to very low for the remainder of the process, and cook for an additional 25-30 minutes. The butter will start to foam and you will hear the butter crackle and pop. This is water evaporating from the butter.
5. Periodically check the butter without stirring. Instead of stirring, tilt the pan slightly or use a stainless steel or wood spoon to separate the foam so you can see the butter solids and spices. As the butter cooks, the solids will separate and settle, and the butter will get clearer.
6. As more and more water evaporates, the crackling and popping will reduce and the solids at the bottom of the pan will turn caramel in colour. After roughly 20-25 minutes after you start cooking the butter on low heat, the crackling and popping will almost completely stop. The solids will also turn a deep golden colour (you want to make sure it doesn’t turn dark brown).
7. Immediately turn off the heat when it turns this deep golden colour! Deep golden to burnt takes no time at all and that’s most definitely going to make the ghee taste burnt.
8. Using a fine mesh strainer, strain the ghee into a completely dry container. Let the ghee cool completely before putting a lid on the container.
9. Store in a covered container at room temperature. Ghee at room temperature is straw coloured with a semi-liquid texture. If correctly made, it will be easily spoon-able at room temperature with no scraping required. Always use a clean spoon to scoop out ghee for use. Ghee does not need to be refrigerated and if it is not exposed to contaminates, it will keep for over a year, even outside the fridge.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.